Pumpkin Crescent Rolls Oamc
Soft, buttery, and infused with autumnal spices, these Pumpkin Crescent Rolls OAMC (Once-A-Month Cooking) are the perfect blend of seasonal flavor and meal prep convenience. Made with real pumpkin puree, a hint of cinnamon, nutmeg, and ginger, these fluffy rolls are lightly sweetened with brown sugar and brushed with melted butter for a golden finish. The step-by-step process includes kneading, rolling, and shaping the dough into classic crescent shapes, creating a bakery-worthy texture that's easy to freeze and reheat for future meals. Whether you're planning a comforting holiday spread or prepping for busy weeknights, these make-ahead pumpkin crescent rolls bring a cozy, homemade touch to any table.
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 cup Pumpkin puree
- 0.5 cup Milk
- 0.25 cup Butter
- 0.25 cup Brown sugar
- 1 Egg
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 2 tablespoons Melted butter (for brushing)
Instructions
In a small saucepan, combine the milk and butter. Heat over low heat until the butter is melted and the mixture is warm but not hot (about 110°F).
In a large mixing bowl, combine 2 cups of flour and the yeast.
Add the warm milk-butter mixture, pumpkin puree, brown sugar, egg, salt, cinnamon, nutmeg, and ginger to the flour and yeast mixture. Stir until well combined.
Gradually add the remaining flour, half a cup at a time, mixing well after each addition. Once the dough starts to come together, turn it onto a floured surface and knead for about 8-10 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 60 minutes, or until doubled in size.
Punch the dough down to release any air bubbles and divide it into two equal portions.
Roll each portion into a circle about 12 inches in diameter. Using a pizza cutter or sharp knife, cut each circle into 8 wedges.
Starting from the wide end of each wedge, roll the dough up tightly toward the point to form a crescent shape. Place the rolls on a parchment-lined baking sheet, point side down.
Cover the shaped rolls with a clean kitchen towel and let them rise for another 20-30 minutes, until puffy.
Preheat the oven to 375°F (190°C).
Brush the rolls with melted butter and bake for 10-12 minutes, or until golden brown.
Let the rolls cool slightly on a wire rack before serving, or allow them to cool completely if you plan to freeze them.
To freeze, place cooled rolls in airtight containers or freezer bags. To reheat, thaw at room temperature and warm in a 300°F oven for 5-7 minutes.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
